Christmas/ Cookies

Peanut Butter & Jam Pinwheel Cookies

Peanut Butter & Jam Pinwheel Cookies – Deliciously soft and buttery cookies that are loaded with peanut butter, and filled with a raspberry jam swirl!

Peanut Butter & Jam Pinwheel Cookies

If you like peanut butter and jam, then you’ll love today’s recipe!

These cookies are incredibly soft and buttery, loaded with peanut butter flavour, and filled with raspberry jam. The dough is rolled up Swiss roll-style which gives these cookies a beautiful swirl effect.

These Peanut Butter & Jam Pinwheel Cookies would make a great addition to your Christmas cookie tray, or served at any special occasion!

Peanut Butter & Jam Pinwheel Cookies

How to make Peanut Butter & Jam Pinwheel Cookies

Ingredients you’ll need:

  • Seedless raspberry jam
  • Cornflour/cornstarch
  • Unsalted butter
  • Smooth peanut butter
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour
  • Baking powder
  • Salt

To make these cookies, simply mix together the raspberry jam and cornflour until smooth. Set aside for later.

In a large bowl, beat together the butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, and beat until combined. Add the flour, baking powder, and salt, and mix until a thick dough forms.

You may want to use your hands to bring the dough and any crumbs together.

Place the dough onto a sheet of parchment paper that is about 15×10-inches. Press the dough out slightly using your hands, then top with a second sheet of paper.

Gently roll the dough out enough to reach the edges of the paper. Don’t worry if it’s not perfect – you can cut off any excess to neaten it up a bit.

Remove the top sheet of paper, then spread the jam evenly over the dough, leaving about 1cm around the edges.

Carefully loosen the edge of the dough on the short side of the paper, then roll the dough up tightly like a Swiss roll. Wrap in clingfilm, and freeze for 1 hour or until firm.

Once firm, slice the roll into 1/2-inch thick slices, and place them onto a baking tray lined with parchment paper. Bake for 18 – 20 minutes or until set and slightly golden brown around the edges.

Allow to cool for 5 – 10 minutes on the tray before transferring them to a wire rack to cool completely.

Scroll down for the FULL printable recipe. 🙂

Peanut Butter & Jam Pinwheel Cookies

Peanut Butter & Jam Pinwheel Cookies

These Peanut Butter & Jam Pinwheel Cookies are:

  • deliciously soft and buttery
  • loaded with peanut butter
  • beautifully swirled with a jam filling
  • perfect for sharing and gift-giving

How long will these cookies last? These cookies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week.

Can I freeze these pinwheel cookies? Yes! These cookies also freeze well for up to 3 months. Thaw overnight in the fridge.

If you’d like freshly baked cookies every time, the cookie dough roll will freeze well for up to 3 months. Slice and bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Peanut Butter & Jam Pinwheel Cookies

Peanut Butter & Jam Pinwheel Cookies

More cookies to make next!

Enjoy! 🙂

Post originally published in September 2015. Recipe and photos updated in December 2018.

 

Peanut Butter & Jam Pinwheel Cookies
Prep Time: 30 mins
Cook Time: 18 mins
Total Time: 1 hr 48 mins
Yields: 18 - 20 cookies
Calories: 187 kcal
Deliciously soft and buttery cookies that are loaded with peanut butter, and filled with a raspberry jam swirl!
Print
Ingredients
  • 1/4 cup seedless raspberry jam 80g
  • 1 teaspoon cornflour/cornstarch
  • 1/2 cup unsalted butter 115g, softened
  • 1/2 cup smooth peanut butter 125g
  • 3/4 cup caster/granulated sugar 150g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 and 3/4 cups plain/all-purpose flour 340g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Instructions
  1. Cut out two pieces of parchment paper, each about 15x10-inches. Set aside.

  2. In a small bowl, mix together the raspberry jam and cornflour until smooth. Set aside.

  3. In a large bowl, beat together butter, peanut butter, and sugar until light and fluffy. Add the egg and vanilla, and beat until combined.

  4. Add the flour, baking powder, and salt, and mix until a thick dough forms. Use your hands to bring the dough and any crumbs together.

  5. Place the dough onto one of the prepared pieces of parchment paper. Press the dough out slightly using your hands, then top with the second piece of paper.

  6. Gently roll the dough out enough to reach the edges of the paper. Remove the top sheet, then spread the jam evenly over the dough, leaving about 1cm around the edges.

  7. Carefully loosen the edge of the dough on the short side of the paper. Roll the dough up tightly like a Swiss roll, making sure to seal the seam and keeping it on the underside of the roll.
  8. Wrap the roll in clingfilm, and freeze for 1 hour or until firm.

  9. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper.

  10. Slice the roll into 1/2-inch thick slices, and place them onto the prepared baking tray, about 2-inches apart. Bake for 18 - 20 minutes or until set and slightly golden brown around the edges.

  11. Allow to cool for 5 - 10 minutes before transferring to a wire rack to cool completely.

Notes

Cookies stay fresh stored in an airtight container at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge

Cookie dough roll freezes well for up to 3 months. Slice and bake straight from frozen.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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6 Comments

  • Reply
    Linda @ Today She Loves
    22nd September 2015 at 12:30 pm

    Pinwheel cookies are the cutest! A bit of jam in every bite, yum.

    • Reply
      Marsha
      22nd September 2015 at 12:34 pm

      Thanks, Linda! 🙂

  • Reply
    Anu-My Ginger Garlic Kitchen
    23rd September 2015 at 11:20 am

    Wow! These PB jam pinwheel cookies look absolutely stunning and delicious! 🙂

    • Reply
      Marsha
      23rd September 2015 at 12:17 pm

      Thanks, Anu! 🙂

  • Reply
    kushi
    30th November 2015 at 7:39 pm

    WOW! They look so beautiful and delicious 🙂

    • Reply
      Marsha
      30th November 2015 at 8:02 pm

      Thanks, Kushi! 🙂

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